Chocolate Yogurt Cheesecake

Triple chocolate meets tangy yogurt in this cheesecake that’s rich but not cloying. A chocolate wafer crust on the bottom, melted semi-sweet chocolate swirled through the cream cheese filling, and a glossy chocolate glaze poured over the top. The plain yogurt mixed into the batter cuts through all that richness with a subtle tang.

Baking in a water bath (a pan of water on the lower rack) is the technique that separates a silky cheesecake from a cracked one. The steam keeps the oven humid and the temperature even, so the filling sets gently without puffing up and splitting. Leaving the cake to cool slowly in the turned-off oven with the door cracked prevents the sudden temperature drop that causes cracks.

The chocolate glaze is simple: semi-sweet chocolate, butter, corn syrup, and vanilla melted together. The corn syrup gives it that mirror-like glossy finish you see in bakery cases. Chill for at least 8 hours so the glaze sets firm and the flavors meld.

Kitchen Tips

• Soften the cream cheese completely before beating. Cold cream cheese creates lumps that never smooth out.
• Add eggs one at a time and don’t overbeat. Excess air causes the cheesecake to puff and crack.
• Cool the melted chocolate before adding to the batter. Hot chocolate will cook the cream cheese.
• Eight hours minimum in the fridge. This is not optional. The texture and flavor need that time.

Variations

• Use an Oreo cookie crust instead of chocolate wafer crumbs for a thicker, crunchier base.
• Swap plain yogurt for Greek yogurt for a thicker, tangier filling.
• Add a tablespoon of instant espresso powder to the batter for a mocha cheesecake.